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Avgolemono Soup (Egg & Lemon Soup)

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Submitted by trueblue

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

6 1.4
CUPS L CHICKEN BROTH
rich
3 3
LARGE LARGE EGGS
well beaten
79
CUP ML RICE
(not instant)
79
CUP ML LEMON JUICE
strained

Directions

In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and simmer for about 20 minutes until tender. Reduce the heat and barely simmer.

In a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice. Slowly add 2 cups of the broth to the mixing bowl, beating constantly. Stir the mixture gradually into the remaining broth. Reheat the soup before serving, but do not let it boil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 162 30% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 379mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 20g
Vitamin A 3% Vitamin C 11%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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